Why wood?For centuries, coffee beans were roasted over a wood fire, but most modern roasting equipment is built for use with natural gas, propane, or electricity. With such fuels, there's no cutting, splitting, drying or lugging, and temperatures can be controlled with the touch of a button or turn of a knob.

Progress has its advantages, but if you're like us, you can appreciate the old-fashioned way of doing certain things as well. There's something inherently pleasing in the snap of a stick of rock maple and the dance of an open flame. Using wood to roast an historically ceremonial and eminently sociable comfort food feels right—especially here in New England.

And then there's the aroma and taste. While the beans are roasted through contact with the drum wall, the primary exchange of heat is not conduction, but convection—that is, hot air from the wood fire passing over and through the bean mass. Our wood fire roasting process results in an additional layer of nuanced aromatics and an exceptionally smooth brew.

Please note that we ship our coffee whole bean, as ground coffee degrades quickly. If you need a grinder, see our "gear" page for a relatively inexpensive option that we sell at cost. Our standard bags are multi-layered foil, with an "e-z peel" coating for ease of opening, a tin tie for closing, and de-gassing valves to preserve freshness. We also offer a biodegradable, glassine-lined kraft bag in our 12 oz size.